Vegan Coriander Cilantro Pesto with Sunflower Seeds Recipe
Simple, vegan, diary free, and healthy varietion of classic basil pesto.
Ingredients
- 1,5 cup fresh coriander cilantro leaves
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon or lime juice
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Roast the sunflower seeds until they become golden. Stir them often for about 4-5 minutes.
- In meantime chop the coriander cilantro leaves and place it in a pot or food processor for blending.
- Add roasted sunflower seeds, chopped clove of garlic, nutritional yeast, olive oil, water, lemon juice, salt, and pepper.
- Blend everything until smooth and serve in your favorite way (in pasta, on the toast, or as a side dish).
Video
Notes
✦ You can use this Vegan Coriander Cilantro Pesto as a base for any other pesto you want to make. Try it with basil, wild garlic, parsley, or even carrot leaves (although it might be a bit stringy).
✦ I use water in this recipe as I don't like adding too much olive oil and it helps me with blending. If you want your Vegan Coriander Cilantro Pesto to last longer and have a richer taste, feel free to add 1/2 cup of olive oil and no water. Let me know how it go.